These bars mix up quickly. They are moist and delicious with a wonderful cream cheese frosting. They are especially good when chilled in the refrigerator before serving.
Ingredients
- 1 can solid pack pumpkin , 29 ounce
- 2.5 cups white sugar
- 1.5 cups vegetable oil
- 5 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1.5 teaspoons baking soda
- 1.5 teaspoons salt
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
-
2
Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.
-
3
Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.
-
4
Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Simple Egg and Cheese Breakfast Quesadillas
I created this simple egg and cheese quesadilla after being disappointed by the Dunkin' Donuts breakfast quesadilla. These quesadillas are satisfying, filling, and a good way to start your day. I make these the night before for my husband. He rewarms them in the microwave or the toaster oven, and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.
Sautéed Scallops
These sautéed scallops with garlic and rosemary are so delicious! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and use whole sprigs of rosemary to allow them to be easily removed before serving.
Chef John's Strawberry Ice Cream
Homemade strawberry ice cream with sweet, juicy strawberries! Some people consider this quick strawberry ice cream recipe a hack because we're skipping the more time-consuming egg-custard step; but even if I didn't want to save time I'd still prefer this method for strawberry ice cream.